Slow-Cooked Memphis-Style Barbecue Sauce

Combine the ketchup, water, vinegar, both sugars, pepper, granulated onion, and mustard in a medium saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar.

Reduce the heat to low and simmer for about 1-1/2 hours, stirring the sauce occasionally during this time. Add the lemon juice and Worcestershire, and cook for an additional 30 minutes.

Remove from the heat and let cool. Pour into an airtight container and refridgerate for up to three weeks, though I doubt it will last that long.